Green Beans and Endive Salad
Published November 19, 1991
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
1 pound fresh green beans
2 large Belgian endives
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
4 tablespoons finely chopped red onions
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 173 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 441 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the green beans. Cut them into 1 ½-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
- Step 2
Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
- Step 3
Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.
Private Notes
Comments
Depending on your onions, shallots might be nicer.